Recipe - Apple And Rum Custard Cake

crust
1 One half cup Flour; unbleached, unsifted
5 tablespoon Sugar
1 tablespoon Lemon rind; grated
2/3 cup Butter or margarine
1 Egg yolk; large
1 tablespoon Milk
filling
One half cup Soft bread crumbs
2 tablespoon Butter or margarine; melted
4 cup Apples; tart, cut or sliced up
1 tablespoon Lemon juice
One fourth cup Sugar
One fourth cup Raisins; *
One fourth cup Rum
3 Eggs; large, beaten
1/3 cup Sugar
1 Three fourths cup Milk

* Soak raisins in One fourth cup rum for One half hour before using.
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CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of
milk; mix gently to form a dough. Pat into bottom of a 10inch Springform
pan that has sides only greased. Press dough up sides of pan for 1 inch.
FILLING: Toss together bread crumbs and melted butter.
Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4
cup of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and
sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15
minutes. Beat eggs and sugar until thick and lemoncolored. Stir in milk
and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at
350 degrees F. until custard is set. Cool completely before serving. Do NOT
remove springform pan until cool.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini